Ingredients
- 1 lb lean ground beef
- ½ large yellow onion, diced
- 2 tsp garlic, minced
- 1 oz onion soup mix (just the dry mix)
- 1 cup frozen peas and carrots (or preferred vegetables)
- 2 cups low-sodium beef broth
- 10 oz cheese-filled tortellini (about 3 cups refrigerated kind)
- 1 cup Gruyère cheese, shredded
- ½ cup sour cream
- ½ tsp black pepper
Instructions
- In a large skillet over medium-high heat, brown the ground beef and diced onion until the beef is fully cooked and the onion is tender. Drain excess fat.
- Add the garlic and onion soup mix to the skillet. Cook for about 30 seconds until fragrant.
- Add the frozen peas and carrots and pour in the beef broth. Stir to combine and bring to a boil.
- Stir in the cheese tortellini. Cover and cook for about 7 minutes, stirring occasionally, until tortellini is tender.
- Reduce heat to low, then stir in the sour cream and shredded Gruyère cheese until melted and fully combined.
- Season with black pepper to taste and serve warm.
Notes
- For deeper flavor, caramelize the onions first by cooking them low and slow for 15–20 minutes before adding the beef.
- Use any frozen veggies you like—corn, green beans, or broccoli work well.
- Swap Gruyère with mozzarella or Swiss if preferred.
- This dish reheats well—perfect for leftovers!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 608
- Sugar: 5g
- Sodium: 910mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg
